Lamb

Shank Soup

Ingredients

2 teaspoons extra virgin olive oil

2 large (700g) French-trimmed lamb shanks
1 large brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
2 teaspoons cumin seeds, crushed
2 teaspoons brown mustard seeds
2 teaspoons sweet paprika
1 teaspoon ground coriander
400g can diced tomatoes
400g can chickpeas, rinsed, drained
500ml (2 cups) Campbell's Real Stock Chicken
500ml (2 cups) water
100g trimmed silverbeet (about 1/2 bunch), chopped
Natural yoghurt, to serve (optional)

Method

1. Heat half the oil in a large non-stick frying pan over high heat. Cook lamb
for 1-2 minutes each side or until browned. Transfer to a large (6L) slow
cooker.
2. Heat remaining oil over medium heat. Cook onion, carrot and celery,
stirring, for 5 minutes or until soft. Add garlic, cumin, mustard, paprika
and coriander. Cook, stirring, for 1 minute. Transfer vegie mixture to slow
cooker. Stir in tomato, chickpeas, stock and water. Cover. Cook on low for
6 hours 30 minutes.
3. Transfer lamb to a bowl. Once cool enough to handle, shred meat and
discard bones. Return meat to slow cooker. Add silverbeet. Cover. Cook
for a further 20 minutes. Season. Serve with yoghurt, if using.